Peach Pie with Double Crust

Peach Pie with Double Crust

Serves: 8 people
Cooking Time: 1 hour
Peach Pie with Double Crust


For the Pie Crust:
  • 2 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • Pinch of salt
  • 1 egg yolk
  • 1 cup diced cold butter
  • 3-4 tablespoons cold water
For the Pie Filling:
  • 6-7 peaches, diced into wedges
  • ½ cup flour
  • ½ teaspoon cinnamon
  • 1 cup granulated sugar


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  1. To make the pie crust, in a large mixing bowl add the flour, granulated sugar, egg yolk pinch of salt, and cold butter.
  2. Rub the butter into the flour mixture until sand-like consistency forms.
  3. Add little water to help develop a nice dough. Divide the dough into two equal parts.
  4. Roll out the dough on a lightly floured surface and transfer to a pie pan.
  5. With the help of a floured fork press the edges of the pie crust to make it seal the pan.
  6. To make the filling, in a mixing bowl add the diced peaches, granulated sugar, cinnamon, and flour.
  7. Mix until combined and transfer the filling to a pie crust. Set aside.
  8. Roll out the second part of the pie crust on a lightly floured surface and top the pie with the rolled crust, Brush it with lightly whisked egg and cut several times so the steam can escape while it cooks.
  9. Bake the pie in an already preheated oven at 350 F or 180 C degrees for about 45-50 minutes.
  10. Let the pie cool completely before slicing it.
  11. Serve with a scoop of ice cream and enjoy it.